By bringing the rich colours of autumn into your home and onto your plate, this dish provides comfort as well as full flavours and textures. As the evenings grow colder, this is the perfect salad for cosy autumn evenings; roasted seasonal vegetables add such warmth to the table and looks even better served on your favourite Burleigh ware!
Food blogger Rebecca Newman, (@thefatiguedfoodie on Instagram) is making use of seasonal crops to create an autumn inspired roasted vegetable salad. The key ingredient of this salad is squash, a versatile veg that can be used in either sweet or savoury dishes! This easy to make salad can be complimented with quinoa to create a filling meal or can be roasted up and served on its own as a lighter bite.
To make 3-4 servings you will need:
2 small squash or pumpkin of your choice, I used Kabocha and pumpkin.
3 red onions
A bag of watercress
Fresh coriander
2 Tbsp pumpkin seeds
Olive oil, for roasting
130g Quinoa (I used tri colour quinoa)
Salt and Pepper
For the dressing
2 Tbsp Tahini
Juice of a lemon
2 tsp maple syrup
Method:
Preheat the oven to 200 degrees.
Cut the squash and onions into large wedges (you can leave the skin on the Kabocha squash and pumpkin) and place them on a roasting tray with some olive oil, salt and pepper.
When the oven is hot, roast the squash and onions for 35 to 40 minutes, turning half way through to make sure that they roast evenly (the onions may be ready after around 30 minutes, keep an eye on them so they don’t burn).
Place the pumpkin seeds on a tray and put them in the oven for around 5 minutes until toasted. Don’t leave them too long or they will burn, they pop when they get too hot!
While the squash and onions are roasting, cook the quinoa according to the packet instructions with a grinding of salt. You want the quinoa to be light and fluffy and not mushy! I like to cook mine with double the quantity of water to quinoa, turn the heat up and high and as soon as it comes to a boil turn the heat down low, put a lid on the pan and leave it to cook for around 12 minutes. Careful not to overcook the quinoa as it will stick to the bottom of your pan! Once cooked, leave to cool.
Then make the dressing; mix the juice of a lemon, 2 tbsp tahini, 2 tsp maple syrup and a good grinding of salt and pepper. If the dressing is too thick you can add water to thin it down.
When the squash is cooked leave it to cool slightly.
Once everything has cooled slightly, assemble the salad! Add the watercress to a bowl and sprinkle with the quinoa. Top with chunks of roasted squash and onions, sprinkle with pumpkin seeds and coriander then drizzle the dressing over the top.
Tuck in and enjoy!